Description
Jamie Oliver’s Chicken Filo Pie is a modern twist on the traditional chicken pie. It features a filling of tender chicken pieces combined with a medley of vegetables and a creamy sauce, all encased in layers of crisp, golden filo pastry. Unlike heavier shortcrust or puff pastry, filo pastry provides a lighter, crunchier texture, making this dish a perfect balance between hearty and delicate. The pie is baked to perfection, resulting in a flavorful filling wrapped in a crispy, golden-brown crust.
Ingredients
Scale
- 2 tablespoons olive oil
- 500g (1.1 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 leeks, sliced
- 2 carrots, peeled and diced
- 200g (7 oz) baby spinach
- 1 tablespoon plain flour
- 300ml (10 fl oz) chicken stock
- 100ml (3.5 fl oz) crème fraîche or double cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 6–8 sheets of filo pastry
- 50g (1.75 oz) unsalted butter, melted
Instructions
Step 1: Prepare the Chicken Filling
- Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the Chicken: Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the chopped onion, garlic, leeks, and carrots. Cook for about 5-7 minutes until the vegetables are softened.
- Add the Spinach: Stir in the baby spinach and cook until wilted.
Step 2: Make the Sauce
- Thicken the Sauce: Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the Stock and Cream: Gradually pour in the chicken stock, stirring continuously to prevent lumps. Add the crème fraîche or double cream and Dijon mustard, and stir until the sauce is smooth and thickened.
- Combine with Chicken: Return the cooked chicken to the pan, stirring to combine. Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Step 3: Assemble the Pie
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Filo Pastry: Lay out the filo sheets on a clean surface and cover them with a damp cloth to prevent drying out. Take one sheet and brush it lightly with melted butter. Place it in the baking dish, letting the edges hang over the sides. Repeat with 3-4 more sheets, layering them at different angles to cover the dish.
- Add the Filling: Spoon the chicken filling into the filo-lined baking dish, spreading it evenly.
- Top with Filo: Fold the overhanging filo sheets over the filling, brushing each layer with more melted butter. Place the remaining 2-3 filo sheets on top, scrunching them slightly for a rustic look. Brush the top with butter.
Step 4: Bake the Pie
- Bake Until Golden: Place the pie in the preheated oven and bake for 25-30 minutes, or until the filo pastry is crisp and golden brown.
- Cool Slightly: Allow the pie to cool for a few minutes before serving.